Slow Cooker Piquant Chicken - 9g Carbs, 2g Fiber
From: www.diabeticlifestyle.com
Servings: 6
Cooking spray
3 1/2 lb frying chicken, cut into 10 pieces, skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded and diced
2 large cloves garlic, minced
3 sprigs fresh thyme OR 1/2 tsp crushed dried
2 1/2 tsp curry powder
1 (14 1/2 oz can) no-salt-added diced tomatoes
1 cup celery, diced
1 packet sugar substitute that will retain sweetness during long cooking
1 tsp white wine vinegar
2 Tbsp currants OR raisins
Salt and pepper, to taste
Lightly coat a large nonstick skillet with cooking spray. Place over
medium heat and add the chicken pieces. Saute for 5 minutes per side,
turning once.
Put onion, bell pepper, and garlic in a 3 1/2-quart slow cooker. Top
with browned chicken pieces. Add thyme sprigs.
In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute,
and white wine vinegar. Pour over chicken pieces. Sprinkle with currants.
Do not stir.
Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
Serve over rice.
Servings: 6
Nutrition per Serving:
226 Calories, 31% Calories from Fat, 29g Protein, 8g Total Fat,
2.1g Saturated Fat, 9g Carbs, 2g Dietary Fiber, 84mg Cholesterol,
93mg Sodium
Diabetic exchanges: 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)
